Tarte Tatin is French through and through. The recipe was accidentally achieved by a mishap in the kitchens of the Hotel Tatin in the town of Lamotte-Beuvron, deep in the Loire Valley. The Tatin sisters, Caroline and Stephanie, had inherited the hotel from their father in 1888. Caroline was the business manager, while Stephanie was the cook. Stephanies cooking had a good reputation, her apple tart was renowned. One day, however, she lightly cooked the apples and butter as usual, but then, in haste, or by mistake, put the pastry crust over the top of them, instead of putting the apples into a pastry shell. She may have realised her mistake, but too late, it was done, and so the tart was baked. To serve this dessert Stephanie needed to make it appear to be her usual apple tart, so she turned it upside down. Her diners loved it. In the oven, the apples, sugar, and butter had intensified their caramel flavour and the pastry crust was dry, light, and crisp. Unknown to Stephanie, her mistake was to become a piece of culinary history and has enjoyed growing popularity worldwide ever since.
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